Sausage with Rigatoni in Spicy Cream Sauce is pure comfort food and makes an easy and delicious weeknight meal. This recipe strikes a delightful balance between the acidity of the tomatoes and the indulgent creaminess of the sauce.
The flavor starts with onion and garlic which are sauteed with the sausage for maximum flavor.
A can of diced tomatoes and a can of tomato sauce are then added. I think it’s nice to have a few chunks of tomato in an otherwise creamy sauce. A tablespoon of tomato paste really ups the tomato flavor.
This recipe has the perfect balance between tomatoes and cream. A half a cup of cream makes it plenty rich and creamy, but doesn’t make it heavy.
A little salt, pepper, dried basil (you could use fresh), and red pepper flakes are all that’s needed for the sauce as far as seasoning.
Parmesan cheese is added last minute to the sauce for more flavor, plus it helps thicken the sauce. Use either hot or mild sausage. I usually go with hot.
Whenever I make this pasta dish, I think- I don’t cook rigatoni nearly enough! I love the chewiness and substance it has. This dish is the epitome of comfort food!
How To Serve Italian Sausage Rigatoni with Spicy Cream Sauce
This spicy sausage rigatoni dish tastes great topped with some chopped fresh basil, garlic bread, and a garden salad with Creamy Italian Dressing.
Variations
- Use penne or ziti in place of rigatoni.
- Use turkey sausage in place of Italian sausage.
- Leave the red pepepr flakes out if you don’t want it spicy.
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Italian Sausage Rigatoni with Spicy Cream Sauce
Ingredients
- 12 ounces Rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound Italian sausage Remove from casings if in casings, use either sweet or spicy
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pan and cook onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks.
- When sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat.
- Add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper and simmer until thickened, about 15 minutes.
- Meanwhile, cook pasta according to package directions. Drain and place drained pasta in a large bowl.
- Add cream and simmer another 5 minutes, Turn heat to low and stir in Parmesan cheese.
- Pour sauce over pasta and toss to coat.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 6, 2015.
Followed the recipe to a T and it was DELICIOUS!! Used hot italian sausage which made the recipe.
Thanks for the yummy pasta comfort recipe!
This is a quick & delicious sauce! It is thick, so instead of frying the sausage like ground beef, I pinched off pieces a bit larger as I was putting them in with the onion. I think it really showcases the sausage against the thick sauce. I made exactly as directed but next time I will double the recipe. It’s a 30-minute meal that tastes like it simmered all day! Thank you for the delish alternative to standard meat sauce!
Very good but a little spicy for me. I used 3 hot sausages and two mild. I will make it again but only use mild or sweet sausage
Made this for my in-laws and husband. Everyone loved it. We live in a very Italian city here in Upstate NY, so we all know good Italian food. This was super easy and really flavorful!
Delicious! I really enjoyed it. I would’ve liked a bit more sauce but that’s an easy fix. We added mushrooms and red peppers and it was amazing.
Absolutely delicious!! I used just pork sausages and added a bit more herbs to compensate but really great dish!
Family loves this very tasty pasta dish.. I cook it pretty often and it is sooo easy💕 Where has Italian sausage been all my life?
It tastes so delicious….the whole family enjoyed it and asking me to make it again….
I turned this recipe into an instant pot recipe. Same incredients but added 24 oz of water (for the IP requirements/pasta cooking) and cooked on manual pressure for 8 min. I’m camping and didn’t want to wash another pot or stand over the stove. It was good, I’m glad it was easy enough to convert
Delicious! Making it for a second time tonight! A definite keeper in my recipes!!!!